Shi Xin, Zhang Xuemei, Wang Lisha, Ge Yonghui, Chen Guangjing
College of Food Science and Engineering, Guiyang University, Guiyang, Guizhou 550005, PR China.
Experimental Center, Guizhou Police College, Guiyang, Guizhou 550005, PR China.
Food Chem. 2025 Apr 15;471:142745. doi: 10.1016/j.foodchem.2024.142745. Epub 2025 Jan 2.
Idesia polycarpa Maxim (IPM) cake meal, a major by-product of oil extraction, is often discarded in large quantities, resulting in considerable waste. This study explored the extraction of IPM polysaccharides (IPMPs) from cake meal using the innovative ultrasonic-assisted three-phase partitioning (UTPP) method, in comparison with conventional techniques, including acid, medium-temperature alkali, chelating agent, and enzyme extraction methods. The IPMP-UT prepared via UTPP method achieved superior extraction efficiency (10.05 %), increased uronic acid content (39.12 %), and a greater proportion of the rhamnogalacturonan I (RG-I) domain (42.88 %), along with improved homogeneity (Mw/Mn: 2.79) and enhanced functional properties, including improved thermal stability, emulsion ability, and emulsion stability. Compared to IPMPs extracted via conventional methods, emulsions stabilized with IPMP-UT exhibited superior performance across different pH levels and polysaccharide concentrations. At pH 6.0, IPMP-UT emulsion formed thicker interfacial layers and exhibited the strongest storage (G') and loss (G″) module. Bioactivity assays further revealed that IPMP-UT had the most potent in vitro inhibition of α-glucosidase and was the most effective at reducing the formation of fructosamine, α-dicarbonyl compounds, and advanced glycation end products (AGEs). All IPMPs inhibited α-glucosidase through a combined mechanism, primarily reducing fluorescence via static quenching, with IPMP-UT demonstrating the greatest binding affinity. Fluorescence and FT-IR spectroscopy confirmed that IPMPs induced structural rearrangements in the enzyme. In conclusion, the UTPP method emerged as the most promising and environmentally sustainable technique for producing pectic polysaccharides with optimal functional properties from IPM cake meal.
毛叶山桐子饼粕是油脂提取的主要副产品，常被大量丢弃，造成相当大的浪费。本研究探索了采用创新的超声辅助三相分离法（UTPP）从饼粕中提取毛叶山桐子多糖（IPMPs），并与传统技术（包括酸法、中温碱法、螯合剂法和酶提取法）进行比较。通过UTPP法制备的IPMP-UT具有更高的提取效率（10.05%）、更高的糖醛酸含量（39.12%）和更大比例的鼠李糖半乳糖醛酸聚糖I（RG-I）结构域（42.88%），同时具有更好的均一性（Mw/Mn：2.79）和增强的功能特性，包括改善的热稳定性、乳化能力和乳化稳定性。与通过传统方法提取的IPMPs相比，用IPMP-UT稳定的乳液在不同pH值和多糖浓度下表现出优异的性能。在pH 6.0时，IPMP-UT乳液形成更厚的界面层，并表现出最强的储能模量（G'）和损耗模量（G''）。生物活性测定进一步表明，IPMP-UT对α-葡萄糖苷酶的体外抑制作用最强，在减少果糖胺、α-二羰基化合物和晚期糖基化终产物（AGEs）的形成方面最有效。所有IPMPs均通过联合机制抑制α-葡萄糖苷酶，主要通过静态猝灭降低荧光强度，其中IPMP-UT表现出最大的结合亲和力。荧光光谱和傅里叶变换红外光谱证实，IPMPs诱导了酶的结构重排。总之，UTPP法是从毛叶山桐子饼粕中生产具有最佳功能特性的果胶多糖最有前景且环境可持续的技术。
